Chloé and Maria have been working the last 13 years with cacao producers, individually or with cooperatives. Activities take place in the cacao communities themselves, in Spanish, French or English.
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- educational programs or workshops coordinated by governmental and non governmental institutions, in countries such as Bolivia, Venezuela, Haiti, Colombia and Ecuador, focusing on giving to cacao producing communities training on how to make products using the ingredients and tools around them: chocolate , filled chocolates, packaging.
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- consulting for introducing cacao producers to the speciality cacao market: quality analysis, fermentation protocols targeted towards the development of a catalogue of products and their marketing.
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Below some examples of these workshops. Contact us to develop together a package with the different topics most relevant to you.
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CACAO QUALITY ANALYSIS
Cacao style and quality are key to the style and quality of the final chocolate. You will learn the methods used by professionals to measure and describe fermentation, defects and organoleptic properties : the cut test and the cacao grader method.
All these are essential for an optimal communication between sellers and buyers and for determining the potential price for the cacao in the market. You will also understand what changes your need to implement to improve the quality of your cacao.
FIND A MARKET FOR YOUR CACAO
The world of speciality cacao is very similar to the world of speciality coffee : origins, trends, traceability, transparency, marketing, quality, styles. Learn what are the most expensive or trendy cacaos and the reasons behind their success. Explore the business models and marketing of successful traders. Find the potential of your cacao in this competitive market.
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FROM BEAN
TO BAR - TO BONBON: products to sell locally
Maria has trained more than 7000 women in Venezuela to become independent economically transforming the cacao, spices and fruits of their garden into products they can sell locally.
Chloe coached El Ceibo cacao coop in Bolivia to launch a successful fine chocolate range in the international market. Together Chloe and Maria adapt to the culture, means and potential of different communities and train them to produce and sell products made from their cacao.
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UNDERSTANDING THE INTERNATIONAL MARKET
The world of cacao and chocolate has evolved dramatically in the last 20 years. Cacao plantations, genetics, business models of cacao traders, communication on quality and origins, birth and evolution of the "bean to bar movement " worldwide, what the consumer is buying and the questions they are asking . A talk rich in information that will help you to better understand the market to make the best desicions for your community.
MOLDS & PACKAGING
Packaging are the first contact with any customer. They are essential for the success of the sales. .Explore the rich diversity of molds and packagings used for chocolate bars. Their technical specificities and the messages their style and texts convey. Ideal if you are designing the packagings for your brand.
Amateurs will become connaisseurs on how to read packaging.